Ham and Split Pea Soup – a warm and cozy meal! Perfect for leftover ham!
- 1 ham bone (preferably with some meat still on the bone)
- water (about 8 cups or enough to cover your ham bone)
- bay leaf
- 1 lb split peas (soak in water overnight before using)
- 3–4 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion (white would work too), diced
- additional ham meat if there is not a lot on the bone
- Place ham bone in large soup pot or dutch oven (I used a 5.5qt dutch oven).
- Cover with water (about 8 cups) and add bay leaf.
- Place the cover on and bring to a boil then reduce heat and simmer for approximately 3-5 hours.
- Remove ham bone and place on a large plate or baking sheet; set aside to cool.
- Strain remaining broth and place back in same pot.
- Prepare carrots, celery and onion while the ham bone cools then remove ham from ham bone (ensuring it is in bite-sized pieces).
- Add carrots, onion, celery and ham meat back into pot along with the split peas.
- Let simmer for 20-30 minutes or until peas are fully cooked and vegetables are soft.
- Serve immediately.
- You do not HAVE to soak the split peas the night before, but if they are not soaked they will need to simmer for up to 1-2 hours.
- If you don’t have enough ham on the bone, you can always add additional leftover ham. You can ultimately add as much or as little ham as you want.
Keywords: split pea and ham soup, ham and split pea soup